Kozhukattai or Modak are a popular sweet during Ganesh Chaturthi period. They come in different flavours and shapes as per the region and stuffing used. But all of them are equally tasty.
- Rice Flour – 1 cup
- Oil – 1 tsp
- Salt to Taste
- Milk Khoya – 50 gms, crumbled
- Paneer – 1 cup, grated
- Pista – 2 tsp, grated
- Cashews – 2 tsp, chopped
- Coconut – 1 tsp, grated
- Cardamom Powder – 1/2 tsp
- Ghee – 1 tblsp
- Jaggery – 1 cup, crumbled
- Take a pan and heat it.
- Add the crumbled jaggery and required water.
- Stir it continuously until the jaggery is dissolved.
- Filter the jaggery syrup to remove any dust.
- Heat another kadai under medium flame.
- Melt the ghee and roast the pista and cashews.
- Add the coconut, cardamom powder and the jaggery syrup.
- Heat them until the mixture turns thick.
- Add the khoya and paneer to the jaggery mixture and mix well.
- Now the poornam (stuffing) is ready.
- For the Kozhukattai, heat 1 cup of water in a kadai.
- Add a pinch of salt to it.
- When the water starts to boil, add the processed rice flour along the sides and keep stirring.
- Once the flour thickens, remove from flame and keep it aside.
- Mix the dough well with little oil and make balls from the mixture.
- Flatten the balls, and then press with your thumb gently to get a cup shape.
- Fill in 1 tblsp of prepared pooranam and close the balls.
- Heat a idly cooker with water for 10 minutes.
- Keep the dumplings in the cooker and steam cook for 10 to 15 minutes.
- Remove from the cooker.
- Paneer Kozhukattai is ready to serve.
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